These mini muffins from skinnytaste.com are not only easy to make, they’re easy to take on the go! Just two paired with fresh fruit and you have a complete meal. Plus, you’ll have ready made breakfast the next two days!
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup good grated cheese like pecorino romano
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full.
Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Servings: 4 • Size: 2 omelets • Calories: 167 • Fat: 8.5 g • Carb: 5 g • Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g
Sodium: 317 mg (without the salt) • Cholest: 170 mg